SERVES 4
PER SERVING
300 CALORIES
19.1G FAT
PREPARATION TIME 10 MINUTES
MARINATING TIME 30 MINUTES
COOKING TIME 25 MINUTES
1 tablespoon redcurrant jelly
2 garlic cloves, crushed
zest and juice of 1 orange
2 teaspoons chopped fresh mint
400g lamb fillet (from neck end), cut into 8 cutlets
salt and freshly ground black pepper
1 In a small saucepan, heat the redcurrant jelly, garlic and orange zest and juice for 2 minutes until the garlic is soft. Allow to cool, then stir in the mint.
2 Place the lamb in a shallow dish and season with salt and pepper to taste.
3 Drizzle the sauce over the lamb and leave to marinate for 30 minutes.
4 Heat a contact heath grill or a conventional grill to high. Place the lamb cutlets on the health grill for 4–5 minutes, or put on a baking tray and cook under a hot grill for 4–5 minutes each side, turning regularly.
5 Serve hot with fresh vegetables and additional redcurrant jelly.
TIP Get a butcher to trim the fat from the outside of each cutlet
WINE CHOICE
A robust red such as Cabernet Sauvignon or a Merlot is perfect here